Dish

Papero alla frutta

Duck with Fruit

The duck is first seasoned with salt and pepper and then roasted until crispy. The fruit sauce is made by simmering fruit such as apples, pears, and plums with sugar and other spices until it thickens, and is then served alongside the duck. The combination of the savory duck and the sweet and tangy fruit sauce creates a delicious and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Papero alla frutta originated in the Tuscany region of Italy. The dish has been a staple in Tuscan cuisine for centuries and is enjoyed by locals and tourists alike.

Dietary considerations

The dish is not suitable for vegetarians or vegans due to the use of duck. The dish may contain gluten depending on the type of sauce used.

Variations

Variations of the dish include using different types of meat such as chicken or pork instead of duck. Some recipes also call for the addition of vegetables such as onions or garlic to the roasting pan to add flavor to the duck drippings.

Presentation and garnishing

The dish is typically served on a large platter with the roasted duck in the center and the fruit sauce arranged around the edges. The dish can be garnished with fresh herbs such as rosemary or sage to add color and flavor.

Tips & Tricks

To ensure that the duck is crispy and flavorful, it is important to season it well with salt and pepper before roasting. The fruit sauce should be simmered until it thickens but not burnt. To save time, the fruit sauce can be made in advance and stored in the refrigerator until ready to use.

Side-dishes

The dish is typically served with a side of roasted vegetables such as potatoes or carrots. A simple green salad can also be served on the side to balance out the richness of the duck and the sweetness of the sauce.

Drink pairings

A full-bodied red wine such as a Chianti or Barolo pairs well with the rich flavors of the duck and the sweet and tangy fruit sauce. A light and refreshing white wine such as a Pinot Grigio can also be served to balance out the richness of the dish.